Comforting Beef & Pork Meatball Fettuccine

• Cook fettucinne in boiling water, over high heat, until ‘al dente’, 10 minutes. • Reserve some pasta water (1/2 cup for 2 people/ 1 cup for 4 people). Drain and return to the pan with a drizzle of olive oil.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Remember the water is boiling, so be careful!

• Meanwhile, combine beef & pork mince, Aussie spice blend, half the grated Parmesan cheese and half the garlic in a medium bowl. • Using damp hands, roll heaped spoonfuls of mince mixture into small meatballs (4-5 per person). • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a plate and cover to keep warm.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook leek and courgette, stirring, until softened, 4-5 minutes. • Add the remaining garlic and tomato paste and cook until fragrant, 1 minute. • Add chicken-style stock powder, the butter and reserved pasta water and simmer until slightly thickened, 1-2 minutes.

• Remove from heat, then stir through basil pesto, cooked fettucinne and baby spinach leaves. Toss to combine and season to taste.